101 Soup, Salad & Sandwich Recipes (20 page)
Read 101 Soup, Salad & Sandwich Recipes Online
Authors: Gooseberry Patch
Kendall Hale
Lynn, MA
These savory croutons are delicious sprinkled in a bowl of soup or tossed in a dinner salad.
1/4 c. butter
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. celery salt
2 cloves garlic, minced
1 T. onion, minced
2 c. whole-wheat bread, cubed
2 T. grated Parmesan cheese
Heat butter in a large skillet. Add seasonings, garlic and onion; cook for about one minute to soften. Stir in bread cubes; sauté until golden and crisp. Toss with cheese until coated. Cool; store in an airtight container. Makes 2 cups.
Jacqueline Kurtz
Wernersville, PA
My mom used to make this all the time to drizzle over fresh endive…it’s a country classic. This dressing is very good added to homemade hot potato salad too.
4 slices bacon
2 T. sugar
2 T. all-purpose flour
1 egg, beaten
2 T. cider vinegar
1/4 c. water
3/4 c. milk
In a skillet over medium heat, cook bacon until crisp. Remove bacon and reserve drippings in skillet. In a small bowl, mix sugar, flour, egg and vinegar until smooth. Stir in water and milk and add to drippings. Crumble bacon and return to skillet. Cook over medium-low heat until thickened. More water or milk may be added until dressing reaches desired consistency. Serve warm. Store in the refrigerator for up to one week. Makes about 2 cups.
Vickie
Delicate cheese wafers with a touch of hot pepper!
1 c. all-purpose flour
7 T. butter, softened
7 T. crumbled blue cheese
1/2 t. dried parsley
1 egg yolk
1/8 t. salt
4 t. whipping cream
cayenne pepper to taste
Mix all ingredients together; let rest for 30 minutes. Roll dough out to about 1/8-inch thick. Use small cookie cutters to cut out crackers. Bake on ungreased baking sheets at 400 degrees for 8 to 10 minutes, just until golden. Let cool; remove carefully. Store in an airtight container. Makes 1-1/2 to 2 dozen.
Stacie Avner
Delaware, OH
Top sandwiches with this spread…it’s packed with flavor!
2 c. mayonnaise
1/2 c. fresh sage, finely chopped, or 3 T. dried sage
2 T. lemon juice
1 T. plus 1 t. lemon zest
1 T. garlic, minced
1 t. pepper
Whisk together all ingredients. Cover and store in the refrigerator for up to one week. Makes about 2 cups.
Gloria Robertson
Midland, TX
These savory crackers are irresistible! Serve with a bowl of soup or add to your game-day buffet table.
16-oz. pkg. saltine crackers
1 c. olive oil
1-oz. pkg. ranch salad dressing mix
2 t. chili seasoning mix
1 t. garlic powder
Optional: cayenne pepper to taste
Place crackers in a large bowl; set aside. Combine remaining ingredients in a separate bowl and stir to mix. Pour over crackers; gently stir and let stand overnight. May also be spread on a baking sheet and baked at 250 degrees for 20 to 30 minutes. Store in an airtight container. Makes 15 to 18 servings.
Salads
Sandwiches
